I’m not known to be a great cook, especially if you ask my children, but I occasionally like to come up with my own recipes. Usually I stick to concocting something with lemon and garlic, but I had some corn meal left over from another photo shoot and got an idea on how to put it to use. I thought my concoction was good enough to share, so here it is:
Raspberry Cornbread Crumble
- 1 cup of corn meal
- 3/4 cup of sugar
- 1/4 tsp. salt
- 1 stick of cold butter cut into pieces (8 Tbsp)
- 1 10 oz. bag of frozen raspberries
- 1/2 to 1 cup of fresh raspberries
- 1/4 cup of sugar
- 2 Tbsp. of cornstarch
Berries are such a wonderful part of summer time! These little desserts are just the right size and combination of tangy fruit and sweet cornbread. I’m sure strawberries, blueberries or blackberries would work just fine as well.
The first few images in this series have been approved at iStockphoto and more will be added soon. I hope you enjoy the recipe, the photos, or both! For everyone in the US, have a safe and happy Memorial Day weekend! It’s summer!